Homemade Eggnog
| 8 |
20 |
265 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
10 min |
6
|
Ingredients
|
6 large
|
Egg
(yolks)
|
|
1/2 cup
|
Coconut Sugar
|
|
1 cup
|
Heavy cream, 38% M.F.
|
|
2 cup
|
Partly skimmed milk, 1% M.F.
|
|
1 tsp
|
Nutmeg, ground
|
|
1/4 tsp
|
Salt
|
|
1/4 tsp
|
Vanilla extract, imitation, no alcohol
|
|
1 dash
|
Rum extract, imitation
(optional)
|
Instructions
- In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
- In a saucepan, bring the cream, milk, nutmeg, and salt to a bare simmer, stirring often. Slowly ladle in 1/2 cup or so of the hot milk into the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don't scramble when cooked on the stovetop. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
- Pour the tempered egg mixture back into the saucepan on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
- Remove from the heat and stir in the vanilla and rum extract (if using).
- Pour the eggnog into a bowl and cover it with plastic wrap. Refrigerate until thoroughly chilled.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
